Mangalorean Egg Curry

Mangalorean Egg Curry

(Ready in about 20 minutes | Servings 4)


Eggs in a spicy coconut gravy! 

Make this delicious melange of eggs, tomatoes, and southern spices for lunch or dinner.


INGREDIENTS :-

2 tablespoons rice bran oil

1/2 cup scallions, chopped

1 teaspoon Kashmiri chili powder

1/4 teaspoon carom seeds

1/4 teaspoon methi seeds

Kosher salt and ground black pepper, to taste 

2 ripe tomatoes, pureed

2 teaspoons tamarind paste

1/2 cup chicken stock

4 boiled egg, peeled

1 teaspoon curry paste

2 tablespoons curry leaves

1/2 teaspoon cinnamon powder

1/2 cup coconut milk

1 tablespoon cilantro leaves


RECIPE :-

1. Heat the oil in a pan over medium heat. Now, cook the scallions and chili until tender and fragrant.

2. Add carom seeds, methi seeds, salt, pepper, and tomatoes; cook for a further 8 minutes.

3. Then, add the tamarind paste and chicken stock. Reduce the heat to medium-low and cook for 3 minutes more.

4. Add the eggs, curry paste, curry leaves, cinnamon powder, and coconut milk.

5. Let it simmer for 6 minutes more. Garnish with cilantro leaves. Bon appétit!


Read All our Egg Keto Recipe.

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NUTRITION :-

Per serving: 305 Calories; 16.4g Fat; 5.7g Carbs; 1.1g Fiber; 32.2g Protein; 4.3g Sugars 

Source :- This recipe is taken from the book below. 

Warning :- The picture of the recipe is just indicative because the book don't have any picture of it's recipes. But the whole recipe is line by line taken from the book. So if you get any different result from the recipe of the picture above, don't worry. You have made it right. Just share the pic of your dish in the comments below. Thanks. 

Note :- To get all 80 recipes from this book. Click here. 

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